July 14, 2018
Comfort Food, Lunch, Main Dish,
Poultry, Chicken, Appetizers, Asian, Budget-Friendly, Easy/Beginner Cooking, Birthday, Christmas, Easter, Father's Day, Game/Sports Day, Mother's Day, Picnic, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Wings, Spicy, Kosher Meat more
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"I saw this recipe being made on a television show " My Market Kitchen", and knew I just had to try it.
I am going to use chicken drumettes, these looked so sticky and tasty, I am sure the family will love them.
It is best if you leave the chicken to marinade for a couple of hours or more, however, you can cook them right away."
In a large bowl combine all the ingredients except the chicken wings. Mix the marinade well and check and adjust the seasoning if needed/using. Add the chicken wings and toss well through the marinade. It is best if you left the chicken to marinade for a couple of hours, however, you can cook them right away.
Preheat the oven to 160 degrees Celsius.
Place the chicken wings in a roasting tray large enough to hold them all in a single layer and place into the oven, cook for 90 minutes. You will have to turn the chicken wings throughout cooking to ensure they are evenly cooking.
Once the meat is tender and falling away from the bone, remove from the oven and allow to cool slightly before serving.
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I halved the recipe, lined a tray with aluminium foil and sprayed with oil (made turning the wings easy by stopping them from sticking and made clean up a breeze), I also spooned a little of the marinade over after 1/2 an hour in the oven and also at the 1 hour mark and removed them after 15 minutes (total cook time 75 minutes at 150C fan forced) and they were delicious, sticky and fall of the bone wings and I served them over soba noodles. Thank you Tisme made for Pick Me tag game.